Need a healthy and delicious meal that can be cooked in 20 minutes or less? Then, you have come to the right place. From salads to sandwiches, pasta, tacos and more, we have a list of luscious vegan diets and healthy dinners you would love to try and want to add to your meal chart. These are perfect for a quick meal you need for busy nights. Here, is the list of some general vegan ingredients and some quick vegan recipes.

Vegan Ingredients for Healthy Dinners

Tofu, Chickpea, Soyabean, Peanuts, Veggies, Fruits, Nut milks, Nut butters, Dry fruits

1. Strawberry Spinach Salade

Combine spinach, onion, and strawberries in a medium bowl. Drizzle with vinaigrette; toss to coat. Top with avocado and walnuts. Bland spinach turned into something tangy, combined with the beauty of strawberry.

Ingredients:

• 3 cups baby spinach
• 1 tablespoon finely chopped red onion
• ½ cup sliced strawberries
• 2 tablespoons vinaigrette or olive oil
• ¼ medium avocado, diced
• 2 tablespoons toasted walnut pieces

Instructions:

1. Take a bowl and put roughly crushed spinach.
2. Add diced strawberries, red onion, and avocado. Mix it well.
3. Add 2 tablespoon vinaigrette or olive oil to the bowl and mix it.
4. At last, add toasted walnuts to the mix.
5. Serve it as you like lukewarm or cold. Now, you’re ready with an amazing vegan dinner.

Cooking Time: 5 minutes

2. Mango-Black Beans Tacos

The cornerstone of every Blue Zones diet in the world? Beans. There are at least 70 varieties of beans to choose from and an infinite number of ways to prepare them. Here’s one delicious recipe to spark your bean-spiration. It’s one of the top healthy dinners.

 Ingredients:

• ½ diced red-onion
• 2 diced mangos
• 2 diced avocados
• 1 diced red / yellow bell pepper
• Chopped Cilantros
• 1 juice of lime
• 400 grams black beans, drained and rinsed with water
• Salt as per taste
• 10-15 corn tortillas
• Hot salsa (if needed)

Instructions:

1. Place diced mango, bell pepper, avocado, red onion, and cilantros in one bowl.
2. Add lime juice to the bowl and mix it well.
3. Add a pinch of salt to the bowl (as per taste). Taste and adjust seasoning.
4. Keep the mix aside and let it cool at normal temperature for about 5 minutes.
5. Warm the tortillas. Place the filling in the center of each tortilla. Fold and serve with hot salsa (if needed) and enjoy your healthy dinner.

Cooking time: 5-6 minutes

3. Avocado and Chickpea Salad

Serve this flavourful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favourites.

Ingredients:

• 4 cup boiled chickpeas
• 2 peeled and minced clove garlics
• 1 diced red onion
• Zest of a lime and juice of 4 limes
• Handful of cilantros
• 1 minced jalapeno pepper
• 1 avocado roughly chopped
• Salt to taste

Instructions:

1. Take a bowl and add boiled chickpeas to it.
2. Add diced red onion and hand plucked cilantros to it.
3. Add minced clove garlic and jalapeno pepper to it.
4. Put roughly chopped avocados in it.
5. At last, add salt as per your taste, lime zest and juice into the bowl and mix the ingredients well.
6. Serve it as you like.

Cooking time: 15 minutes

4. Quick Black Bean Salad

This is the salad I make when I have to take a dish to an event because it is so quick to make, and everyone comes back for seconds. This black bean salad recipe is the best advertisement for delicious no-oil eating. It is easy to expand by adding more tomatoes or frozen corn. It’s an amazing vegan recipe.

Ingredients:

• 450 grams of rinsed and drained black beans
• 1 package frozen corns
• 1 chopped tomato
• Handful of chopped cilantros
• Half vidalia onion, diced
• 1 can sliced chestnuts
• 3 tablespoon balsamic vinegar
• Zest and juice of lime

Instructions:

1. Stir the rinsed black beans, diced onion, and chopped tomato.
2. While add 1½ cups of water in a medium saucepan, and add frozen corn to it. Set the heat to medium and simmer, covered with a tight-fitting lid, heat till they soften.
3. Till then take the mix and add sliced chestnuts to the mixture. Take 1 lime and cut it into half and squeeze to get the juice and then stir the mixture.  
4. At last, add 3 tablespoons of balsamic vinegar and mix it well. Serve it as you like.

Cooking time: 8 minutes

5. Quinoa Curry Bowl

This quick, vegan and easy dish uses “stir-fry” frozen vegetables, along with fresh ginger and garlic. Frozen veggies have come a long way, and they can be a healthy and delicious meal addition. Look for 100% vegetables without any added salt or oil to make it a healthy dinner.

Ingredients:

• ¾ Cup dry quinoa
• 450 grams stir-fry blend vegetables
• 1 teaspoon granulated onion
• 1 tablespoon minced garlic
• 2 tablespoons sesame paste
• 1 teaspoon minced fresh ginger
• ½ diced avocado (optional)
• ½ chopped red bell pepper (optional)

Instructions:

• Stir the quinoa, onion, and ½ tsp curry powder together with 1½ cups of water in a medium saucepan, and bring to a boil. Reduce heat to medium-low and simmer, covered with a tight-fitting lid, for 15 minutes.
• While the quinoa is cooking, place the frozen vegetables into a skillet or soup pot on medium-low heat, and cover so the vegetables can thaw and soften. Stir occasionally, adding a little water if needed. While the vegetables are warming, mince the garlic and ginger.
• When the vegetables have thawed and softened (5 to 10 minutes), increase the heat to medium-high and stir in the garlic, ginger, and 1 tsp curry powder, cooking 1 to 2 more minutes. Remove the pan from the heat and stir in the tahini, adding a little water as needed to mix thoroughly.
• Stir the quinoa into the vegetables. Serve as is or topped with diced avocado and/or sesame seeds, if desired.

Cooking time: 15-20 minutes

6. Vegan Pesto Pasta

The ordinary pasta is not ordinary anymore. This time it is greener and healthier. No one can refuse it as it can be freshly made at your home. It’s one of my favorite vegan and healthy dinners.

Ingredients:

• Choose any vegan pasta, like penne and spaghetti
• Handful of fresh basil leaves
• 2 peeled and minced clove garlic
• 100 grams nutritional yeast
• 2 tablespoon sunflower seeds
• 3 tablespoon virgin oil
• Salt as per your taste

Instructions:

1. Wash the basil leaves and let it dry.
2. Add one cup of water in a medium-sized saucepan and put desired pasta into it. Bring to a boil. Boil till the pasta gets soft.
3. Take basil leaves, peeled clove garlic, sunflower seeds, virgin oil, and nutritional yeast to the food processor and blend. The final consistency of pesto should resemble a thick paste with some chunks rather than being completely smooth.
4. After pasta is cooked, save a bit of cooking water and drain the rest.
5. Now take a skillet pan and heat over medium-low.
6. Add 1 serving of cooked pasta and 2 tablespoons of pesto, and a small of reserved pasta water.
7. Toss the mix of pasta and pesto with spatula over medium heat. The pasta water makes it looks creamy and glossy.
8. Serve it hot. Garnish with chopped tomatoes. (optional)

Cooking time: 20-25 minutes

7. Cauliflower Steaks

An appetizing vegan cauliflower steak, tender inside and golden-crispy outside. A meal enriched with fibre that improves your digestion. Also, linked to lower the chances of heart diseases and cancer. Here, we will look at the different approach which will result in shorter cooking time. 

Ingredients:

• Take 450 grams of Cauliflower head that will be enough to make to half slices
• 2 tablespoon onion powder
• 1 ½ tablespoon cumin
• 3 teaspoons smoked paprika
• 2 teaspoon mustard powder
• 2 teaspoon black pepper
• Unsalted butter stick
• 2 peeled and diced clove garlic
• Twigs of rosemary
• Salt as per taste

Instructions:

1. Peel off all the leaves of the cauliflower and cut off the stem below the head of the vegetable.
2. Wash the cauliflower thoroughly.
3. Take a sharp knife and cut a one-inch slice from both the halves.
4. Now take a large stockpot, heat it at medium-low and add about 4 cup water to it. Put the two slices of cauliflower with a pinch of salt in it. Cover it with a lid and let it boil till the vegetable gets soft.
5. When done place the slices on a plate and let them cool.
6. Take a small bowl and add all the spices i.e., onion powder, cumin, smoked paprika, mustard pepper, black pepper, and salt to it. Mic it well.
7. Place the pre-cooked cauliflower slices on a plate and sprinkled it with the spice mix. Gently pat the mix with you fingers to make it stick.
8. Take a skillet pan and preheat over medium flame and add butter.
9. When the butter melts then add diced garlic cloves and fresh rosemary and sate it.  When the aroma of garlic and rosemary sets in add cauliflower. Fry it till the start to appear golden-brown and crispy. Now, you’re free to enjoy your yummy, vegan and healthy dinner.

Cooking time:  20 minutes

8. Tofu Slabs with Cabbage Slaw and Peanut Sauce

A recipe indulged with goodness of vegan cheese i.e., Tofu. Tofu, a plant-based cheese made with soy-milk which is coagulated with the use of soyabeans. A whole meal combines with rich taste and nutrients of cabbage which helps improve your immune system, digestive tract and maintains normal blood pressure. Here is a luscious wholesome vegan and healthy dinner to make your day.

Ingredients:

• 3 kg block of earth grown extra firm Tofu
• 2 tablespoons of avocado oil
• ½ of small red or green cabbage (about 3 cups shredded)
• ½ cup roughly chopped cilantro
• 2 tablespoons freshly squeezed lime juice
• 2 to 3 medium carrots (1 ½ cup shredded)
• 1 tablespoon toasted sesame oil
• 1 tablespoon extra-virgin olive oil
• Sea salt
• Bell pepper as per taste

For Peanut Sauce

• 4 tablespoons Peanut butter
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon maple syrup
• 2 teaspoon soy sauce
• ½ teaspoon red pepper flakes
• 1 to 2 teaspoons toasted sesame oil
• 2 to 3 tablespoons water (as needed)

Instructions:

1. Pat and dry excess of water from the block of tofu. Slice the tofu into ½-inch thick slices (about 10 slices).
2. Take a large nonstick frying pan and add 2 tablespoons of oil, heat over medium-low flame. Once the oil is hot, add the tofu slices. Gently move them around to get the coat of oil evenly on the slice and cook for about 7-8 minutes. Cook until they get golden-brown.
3. Meanwhile, make the slaw. Take a bowl and add the shredded cabbage and carrots, and also add cilantros. In a small bowl, add olive oil, sesame oil, lime juice, ½ teaspoon sea salt, and black pepper. Whisk the mixture well. Pour the mixture on top of slaw and toss well to coat. Add a final squeeze of lime juice to it.
4. To make peanut sauce. Add the peanut butter to the bowl, along with the maple syrup, lime juice, soy sauce, 1 teaspoon of sesame oil, and red pepper flakes. Whisk well to combine until smooth. Add water, one tablespoon at a time. Whisk until the sauce is pourable but still thick.
5. Take a plate and spread cabbage slaw over it. Then, place golden-brown tofu slices on it and slowly add peanut sauce over the tofu and slaw. Enjoy your vegan dish.

Cooking time: 20 minutes

9. Peanut Noodles

An easy healthy dinner recipe when it comes together in about 20 minutes. A mouth-watering dish which can flex any dietary needs. Made without dairy and gluten-free products. A meal rich in proteins, vitamin A, Vitamin C, and iron.

Ingredients:

• 12 ounces dry udon, soba or rice noodles

• 6 tablespoons creamy peanut butter
• 1 ½ tablespoon soy sauce (or tamari or coconut aminos)
• 1 ½ teaspoon Sriracha hot sauce
• 3 tablespoons fresh lime juice, plus more for garnish if desired
• 1 tablespoon pure maple syrup or vegan honey
• 6 tablespoons water
• 2 tablespoons neutral oil
• 2 carrots, thinly sliced
• 1 red pepper, thinly sliced
• 3 green onions, thinly sliced
• 6 ounces snap peas
• 1 teaspoon kosher salt, divided
• 1 handful fresh cilantro, for garnish
• Chopped peanuts, for garnish (optional)

Instructions:

1. Cook the noodles according to the package instructions. Drain and rinse under cold water.

2. In a medium bowl, stir together the peanut butter, soy sauce, Sriracha, lime juice, maple syrup or honey, and water.
3. In a large skillet, heat the neutral oil over high heat. Add the vegetables and ½ teaspoon kosher salt and sauté for 1 to 2 minutes, until just tender and lightly charred.
4. Remove the heat. Add the cooked noodles, sauce, and the remaining ½ teaspoon kosher salt to the pan and stir to combine. Add 2 tablespoons or so of water and apply heat until it becomes smooth and saucy.
5. Serve topped with torn fresh cilantro leaves, chopped peanuts and lime wedges, if desired. The dish tastes best the day it is made, but leftovers store up to 2 days and are best reheated (the sauce turns thick when cold, so reheat on the stovetop with a splash of water or lime juice and a pinch or two of salt).

Cooking time: 20 minutes

10. Lettuce Wraps

The punchy, savory filling is infused with hoisin, soy sauce and rice vinegar, mixing savory tofu with cashews and green onions. Throw it into tender leaf of crunchy green lettuce with a few more colorful veggies, and it’s to die for! Hey vegans, it’s a treat for you!

Ingredients:

For the sauce

• ¼ cup hoisin sauce
• 1 ½ tablespoons soy sauce (or tamari)
• 1 ½ tablespoons rice vinegar
• ½ tablespoon olive oil
• ½ tablespoon cornstarch

For the lettuce wraps

• 2 tablespoons olive oil
• 12 to 14-ounce block extra firm tofu
• ¼ cup roughly chopped cashews
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 green onions, thinly sliced
• 1 head butter lettuce (aka Bibb lettuce), leaves separated, washed and dried
• 2 carrots, julienned or shredded
• 3 radishes, thinly sliced
• Fresh cilantro, for garnish

Instructions:

1. In a small bowl, stir together the sauce ingredients. 

2. Make the tofu crumbles: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break it into roughly bite-sized crumbles.
3. Heat the 2 tablespoons olive oil in a large non-stick skillet. Add the tofu and cook on medium high for 8 to 10 minutes, breaking up large pieces into smaller crumbles with a spatula and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand.)
4. Add another drizzle of oil to the pan. Add the cashews, garlic, ginger and half of the green onions. Sauté for 1 minute. Add the sauce and sauté for 1 minute more. Remove from the heat. 
5. To serve, place the tofu crumbles in the butter lettuce leaves. Top with the remaining green onions, shredded carrots, sliced radishes, and torn cilantro leaves. Ta-da, your vegan and healthy dinner is ready!

Cooking Time: 20 minutes

11. Sweet Potato Curry

Tender sweet potatoes and bell peppers swim in a flavoursome broth of coconut milk and Thai curry paste, topped with fresh cilantro and crunchy peanuts. You’ll want to take another bite before you’re finished savoring the first. Filled with fibre and protein. This is going to be your healthy dinner buddy!

Ingredients:

• 1 yellow onion, diced
• 2 medium sweet potatoes (about 1 1/2 pounds), unpeeled or peeled and diced into 1/2-inch chunks
• 2 garlic cloves, minced
• 1 red bell pepper, sliced into thin strips
• 2 tablespoons olive oil
• 15-ounce can chickpeas, drained and rinsed
• 15-ounce can full fat coconut milk
• 3 tablespoons Thai red curry paste
• 1 tablespoon peanut butter
• 1 ½ teaspoons kosher salt
• 4 cups baby spinach or chopped spinach
• ½ tablespoon lime juice, to finish (optional)
• Crushed peanuts and torn fresh cilantro, to garnish
• To serve: Basmati rice

Instructions:

1. If serving with rice, start the basmati rice.
2. Chop the onion, sweet potato, garlic, and bell pepper as noted above.
3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and red pepper and sauté for 1 minute.
4. Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
6. Garnish with crushed peanuts and torn cilantro. Serve immediately with rice. Leftovers store up to 3 days refrigerated, or 2 months frozen.

Cooking time: 20 minutes

12. Veggie Power Bowl

This is a savory vibe of roasted veg against the fresh crunch of fresh that no one can take away. When you look at the power bowl what do you see? A colour contrast of veggies and variety of flavors – perfect for vegans. One wants to save every single bite!

Ingredients:

• 1 recipe Roasted Broccoli and Cauliflower
• 1 cup quinoa (or make 1 recipe Couscous, Barley, Millet, Farro, or Coconut Rice)
• 400 grams can chickpeas
• ½ tablespoon olive oil
• ¼ teaspoon kosher salt
• 3 radishes
• 1/2 kohlrabi, cut into sticks
• 1 large carrot, shredded
• 8 cups salad greens
• 1 recipe Tahini Sauce or Sesame Ginger Dressing

Instructions:

1. Start the Roasted Broccoli and Cauliflower.
2. Make the quinoa: Rinse the quinoa in cold water using a fine mesh strainer, then drain and shake out the remaining water. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 
3. Meanwhile, prep the veggies: Drain and rinse the chickpeas, and mix them with the olive oil and kosher salt. Slice the radishes, peel and slice the kohlrabi, and shred the carrot.
4. Make the dressing: stir together with Sesame Ginger Dressing.
5. To serve, place the greens in a shallow bowl, then top with the quinoa, roasted veggies, fresh veggies, and a drizzle of the sauce.

Cooking time: 20-25 minutes

13. Tofu stir-fry

This easy stir-fry recipe is healthier than most—instead of actually frying the tofu (vegan paneer), make it in your air-fryer instead! It’ll be just as crispy as frying it oil, but much healthier for mixing with veggies and rice.

Ingredients:

• 6 tablespoon reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 200 grams firm, tub-style tofu, drained, patted dry, and cut into 1-inch cubes
• 2 tablespoon cornstarch
• Nonstick cooking spray
• 1 medium onion, cut into thin wedges
• 1 ¼ cup bite-size strips red sweet pepper
• 1 cup fresh snow or sugar snap pea pods, trimmed
• 3 tablespoon rice vinegar
• 2 tablespoon honey
• 1 tablespoon grated fresh ginger
• ¼ teaspoon crushed red pepper
• 2 cup hot cooked brown rice

Instructions:

1. Preheat an air-fryer to 400°F. In a large bowl stir together 1 Tbsp. of the soy sauce and the sesame oil. Add tofu (vegan paneer); toss gently to coat. Sprinkle with cornstarch; toss gently to coat. Lightly coat air-fryer basket with cooking spray. Place tofu in prepared basket; cook 10 minutes. Stir gently. Cook 10 minutes more or until tofu is golden and crispy. Remove from basket.
2. Coat onion, sweet pepper, and pea pods with cooking spray; add to basket. Cook 5 minutes or until crisp-tender.
3. Meanwhile, for sauce, in a small saucepan stir together remaining 5 Tbsp. soy sauce, vinegar, honey, ginger, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until reduced to 1/2 cup.
4. In a serving dish toss tofu and vegetables with sauce. Serve with rice. Enjoy your healthy, vegan treat!

Cooking time: 20-25 minutes

14. Kale and White Bean Soup

You’ll never reach for canned soup again after you see how easy and quick it is to stir together this homemade, vegan and healthy bean and vegetable soup. It’s a whole vegan diet rich in carbohydrates and proteins.

Ingredients:

• 1 medium carrot, chopped (1/2 cup)
• 1 stalk celery, sliced (1/2 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 tablespoon olive oil
• 4 cup reduced-sodium chicken broth
• 4 cup kale, chopped
• 500 grams can cannellini beans, rinsed and drained
• 410 grams can stewed or diced tomatoes with basil, garlic, and oregano, undrained
• 1 cup croutons
• Salt
• Ground black pepper
• Grated Parmesan cheese (optional)

Instructions:

1. In a large saucepan cook carrot, celery, and onion in hot oil over medium-high heat for 3 minutes, stirring occasionally. Carefully add broth, kale, beans, and tomatoes. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring twice. Season to taste with salt and pepper
2. Divide croutons among 4 shallow bowls. Ladle soup into bowls and, if desired, sprinkle with vegan cheese.

Cooking time: 20 minutes

15. Greens Sandwich with Carrot Hummus

A healthy homemade hummus, which features sauteed carrots and chopped fresh dill, delivers loads of flavor while helping to hold these fresh-and-hearty plant-based sandwiches together. The sliced pepperoncini add a tangy kick. It’s a must-try healthy dinner.

Ingredients:

• 2 medium carrots, thinly sliced
• 2 tablespoons chopped shallot
• 1 clove garlic, minced
• No-salt-added chickpeas, rinsed and drained
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh dill
• Freshly ground black pepper, to taste
• 8 slices country-style multigrain bread, toasted
• 4 teaspoons toasted sunflower kernels
• 1 cup thinly sliced cucumber
• ¼ cup sliced pickled pepperoncini peppers, drained
• 2 cups fresh baby kale and/or baby spinach

Instructions:

1. For veggie hummus, in a large skillet combine carrots, shallot, garlic, and ¼ cup water. Bring to simmering. Cover and cook on medium-low about 10 minutes or until carrots are tender. Transfer carrot mixture to a blender or food processor. Add chickpeas and lemon juice. Cover and blend or process until smooth, adding water 1 Tbsp. at a time to reach desired consistency. Transfer mixture to a bowl. Stir in dill and black pepper.
2. Spread half of the bread slices with hummus. Top with sunflower kernels, cucumber, pepperoncinis, and kale. Top with the remaining bread slices, and your vegan, healthy dinner is all set!

Cooking time: 20 minutes

16. Fresca Bean Salad

Warm quinoa gives the dish a delightful hot-cold contrast. Conversely, the dish can be made lighter by adding 2 cups of fresh greens, like spinach or romaine.

Ingredients:

• 1 can (400 grams) black beans, drained and rinsed (1½ cups)
• 1 medium carrot, shredded (about 1 cup)
• ½ small red onion, minced (about ¼ cup)
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh cilantro, diced
• 1 avocado, diced
• ½ lime, juiced
• 1½ tablespoon garlic granules or powder
• 1 teaspoon ground cumin
• 2 generous pinches of cayenne pepper, or to taste

Instructions:

In a large bowl, mix the beans, carrots, onion, tomato cilantro, lime juice and spices. Stir in the avocado just before serving and enjoy.

Cooking time: 10 minutes

17. Fresh Oatmeal

You can adapt this savory recipe to suit your palate and change it up when you want something new. A boring oatmeal to a new and greener version. It will make want to taste it again and again.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 carrot or small beet, peeled and grated
• 1 cup stemmed and chopped kale or chopped spinach
• ¼ cup salsa or marinara sauce
• 2 tablespoons nutritional yeast
• ½ avocado, chopped
• 2 tablespoons roasted shelled pumpkin seeds
• Smoked paprika and/or crushed red pepper flakes (optional)
• Sea salt and freshly ground black pepper

Instructions:

1. Combine the oats and grated carrot in a small saucepan over medium heat. Add 1 ½ cups water. (Use more or less to achieve desired consistency; 1½ cups water yields a fairly thick oatmeal.)
2. Heat until simmering, then cook, stirring often, until everything is tender, about 5 minutes.
3. Stir in the kale, salsa, and nutritional yeast.
4. Transfer to individual serving bowls and top each with avocado and pumpkin seeds. Sprinkle with smoked paprika and pepper flakes, if using. Season with salt and pepper to taste, and serve.
5. Variation: Swap in different flavors of salsas or pasta sauces to turn this into a whole new vegan dish.

Cooking time: 15 minutes

18. Zucchini Quinoa Salad

This Zucchini Chickpea Quinoa Salad recipe combines spices like cumin, turmeric, and paprika powder with fresh zucchini, chickpeas, quinoa, parsley, and green onions, all tossed in an olive oil dressing. It makes a healthy, filling vegan lunch full of rich, warm flavors. Feel free to add it in your list of to-do(s) for healthy dinners.

Ingredients:

• For the salad:
• 1/2 cup quinoa, cooked according to package
• About 425 grams can of chickpeas, drained and rinsed
• 1 medium zucchini, chopped into small chunks {about 1 1/2 cups}
• 3 green onions, green parts chopped
• 1/4 cup fresh parsley, chopped
• For the dressing:
• 3 Tablespoons olive oil
• 1 Tablespoon lemon juice {optional}
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions:

1. Cook quinoa according to package and set aside to cool.
2. In a large mixing bowl mix chickpeas, zucchini, green onions and parsley together.
3. In a small mixing bowl whisk together the olive oil, tumeric, cumin, paprika, salt and pepper for the dressing. Taste and adjust the seasoning.
4. Add the quinoa to the zucchini and chickpea mixture and combine.
5. Mix in dressing and stir to combine. Cover and refrigerate until ready to serve.
6. Garnish with fresh parsley.

Cooking time: 15 minutes

19. Vegan Chickpea Tuna Salad

The taste is very reminiscent of the original, a gratitude to the crunch of celery and the smokiness of cumin and paprika. A splash of lemon brightens up this delicious recipe. Served with rye bread, avocado and spinach, this is a healthy lunch as well as healthy dinner choice any day of the week. Same freshness and flavor with gluten-free benefit.

Ingredients:

• Chickpea Tuna
• 400 grams of cooked chickpeas, canned or otherwise
• 2-3 tablespoon non-dairy plain yogurt, or vegan mayonnaise
• 2 teaspoon dijon mustard
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 tablespoon fresh lemon juice
• 1 celery stalk, diced
• 2 scallions, chopped
• sea salt to taste
• Sandwich Assembly
• 4 slices of rye bread, or sprouted wheat bread
• 1 cup baby spinach
• 1 avocado, sliced or cubed
• Salt and pepper

Instructions:

1. To prepare chickpea tuna salad

In a food processor, pulse the chickpeas until they resemble a coarse, crumbly texture (see below photo). Spoon the chickpeas into a medium sized bowl and add the rest of the ingredients, stirring until well combined. Season with plenty of sea salt to your own taste.

• To make sandwich

Layer the baby spinach on each slice of bread; add several heaping of chickpea tuna salad, spreading evenly. Top with avocado slices, a few grains of sea salt and freshly ground pepper.

Cooking time: 15 minutes

20. Green Pea Sandwich

Layered with a delicious homemade Green Pea Spread, thinly sliced tomatoes, and crisp romaine lettuce on toasted whole grain bread. A normal sandwich into a power dish with nutrient enrichment of insoluble fibres, proteins vitamins and antioxidants.

Ingredients:

Green Pea Spread

• 2½ cups fresh green peas or thawed frozen green peas
• ¼ cup packed fresh basil
• 1 tablespoon nutritional yeast
• 1 tablespoons lemon juice
• 1 tablespoon sunflower seed butter or almond butter
• 2 garlic cloves, minced
• ½ teaspoon salt
• Pinch red pepper flakes, or more to taste
• 1–2 tablespoons water

Sandwich Fixings

• 1–2 tomatoes, thinly sliced
• 4–6 romaine lettuce leaves
• 8 slices whole grain bread, toasted
• Dijon mustard, to taste

Instructions:

1. If using fresh peas, cook them in boiling water for about 3 minutes or until they turn bright green, then quickly transfer them to a bowl of ice water to cool. Set aside for 5 minutes. If using frozen peas, be sure to thaw them.
2. Drain the peas, transfer them to a food processor, and add basil, nutritional yeast, lemon juice, sunflower seed butter, garlic, salt, red pepper flakes, and 1 tablespoon water. Process until mixture is well combined but not completely smooth—you want to maintain some texture. Add more water if needed to achieve desired consistency. Taste and adjust seasonings as needed. Transfer the spread to a glass bowl.
3. Toast the whole grain bread (2 slices per sandwich). To make each sandwich, spread one toast slice with Dijon mustard and the other slice with ¼ cup of Green Pea Spread. Layer sliced tomatoes and crisp romaine lettuce between the toast slices, and your healthy, vegan dinner is ready!

Cooking time: 15 minutes

These were the easy-to-make vegan dishes which are wholesome as well as healthy. Apart from a typical dinner, something new and fresh helps you conquer the craving and keeps your diet balanced. If you can’t decide among this many choices, then why not try all these completely vegan and healthy dinners to figure out your favourite?

Happiness to your stomach in just 20 minutes!